How to make glutinous rice flour

How to make noodles with glutinous rice flour: hot topics and practical tips on the Internet

Recently, the discussion on the making of glutinous rice flour has become more and more popular all over the Internet, especially as the Dragon Boat Festival is approaching, the skills of making glutinous rice flour have become the focus of food topics. This article will combine the popular content of the past 10 days to organize structured data and practical methods for you.

1. Hot search data related to glutinous rice flour on the entire network (last 10 days)

2. Preparation of basic materials and tools

3. Step-by-step dough kneading method

Step 1: Pink to water ratio control

Recommended100:70The basic ratio (100g glutinous rice flour to 70ml water), adjust according to actual use:

Step 2: Tips for adding water in stages

① First mix dry powder and 5% starch
② Pour in 60% warm water and stir until it becomes flocculent
③ Add remaining water 3 times
④ Finally add 5ml cooking oil and knead until smooth

Step 3: Solve common problems

4. Recommended popular derivative practices

1.Internet celebrity mochi buns: Add eggs and milk, bake at 200℃ for 15 minutes
2.Snowskin mooncakes: Mixed with 20% rice flour for easier styling
3.Japanese dumplings: Three-color dough skewered with bamboo skewers

5. Expert advice

① The water absorption of different brands of glutinous rice flour varies by up to 10%. It is recommended to test in small batches first.
② If the temperature of the dough water exceeds 60℃, it will cause partial gelatinization and affect the taste.
③ Dough stored in the refrigerator needs to be warmed to room temperature before use

After mastering these techniques, you can easily make glutinous rice products that are elastic and non-sticky. Remember to flexibly adjust the recipe according to actual needs, and I wish you happy cooking!